A Taste of Summer

Taylor Freeze • May 13, 2024

Burrata, Peach, and Cherry Salad with Herb Vinaigrette

A white plate topped with a salad and bread on a wooden table.

Photo by : Tieghan Gerard

This delightful summer salad comes courtesy of Tieghan Gerard, the mastermind behind the popular food blog Half Baked Harvest. Inspired by her love of family and creating delicious meals, Tieghan's recipes are known for their fresh ingredients, vibrant flavors, and beautiful presentation.

This Burrata, Peach, and Cherry Salad with Herb Vinaigrette is a perfect example. It's a symphony of summer flavors, combining sweet peaches and cherries with juicy tomatoes and creamy burrata cheese. The herbaceous vinaigrette, bursting with fresh basil, oregano, dill, and thyme, ties everything together for a truly satisfying dish.

About Half Baked Harvest

Tieghan's passion for cooking began at a young age, helping out in her large family of ten. This experience not only fueled her love of food but also ignited a desire to create order in the kitchen chaos – and delicious meals at the same time. Half Baked Harvest was born from this desire, a platform where Tieghan shares her culinary creations with the world.

Launched in 2012, Half Baked Harvest has become a go-to resource for home cooks everywhere. Tieghan's warm and inviting personality shines through in her recipes, making even the most complex dishes feel approachable. Her dedication to fresh flavors and innovative combinations has earned her recognition from major publications and networks, including The Cooking Channel, Food Network, and HGTV.

Now, let's get cooking!

INGREDIENTS
Vinegaratte

½ cup extra virgin olive oil
¼ cup balsamic or champagne vinegar
1 tablespoon honey
½ shallot, finely chopped
1 clove garlic, grated
1 teaspoon lemon zest
¼ cup chopped fresh basil
2 tablespoons chopped fresh oregano
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh thyme
red pepper flakes
kosher salt and black pepper

Salad

1 ¾ cups cherry tomatoes, halved if large
2 ½ peaches, sliced into wedges
1 cup pitted fresh cherries
8 ounces burrata cheese, at room temperature
¼ cup toasted pumpkin seeds (or other nut/seed) (or other nut/seed)
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INSTRUCTIONS
1. To make the vinaigrette: combine all ingredients in a glass jar and whisk until smooth. Taste and adjust the chili flakes, salt, and pepper.

2. In a large bowl toss the tomatoes, peaches, and cherries with 1/3 of the dressing. Let sit 15 minutes at room temperature or up to 4 hours in the fridge.

3. Break the balls of burrata around the salad. Drizzle with the remaining vinaigrette and top with pumpkin seeds and additional fresh herbs. Serve with grilled or toasted bread.

Tips and Variations

Don't have fresh herbs on hand? No problem! Use a tablespoon of your favorite dried herb blend instead.
Want to add some protein? Grill some chicken or shrimp and serve it on top of the salad.
This salad is also delicious with other summer fruits like nectarines, plums, or apricots

For more recipes by Tieghan, check out her website : https://www.halfbakedharvest.com/

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The Veranda House Returns

April 18, 2025

Nantucket, with its misty harbors, salt-kissed breezes, and centuries-old charm, has always been a place where history whispers through every weathered shingle and cobblestone street. This spring, one of the island’s most beloved landmarks, the Veranda House, will once again welcome guests, rising from the ashes of a devastating 2022 fire that necessitated a complete rebuild. Set to reopen in spring 2025, the new Veranda House is a masterpiece of restoration and reinvention. Owned by Procaccianti Companies and managed by TPG Hotels & Resorts as part of the Nantucket Resort Collection, the rebuild was meticulously overseen in collaboration with the town and historic district commission to ensure that the property retained its original federal-style elegance while incorporating modern luxuries and state-of-the-art amenities. First built in 1684, the Veranda House has stood as a symbol of Nantucket’s rich maritime legacy, its wraparound porches offering a front-row seat to the island’s ever-changing seascape. The new design remains true to its original size, scale, and architectural character, seamlessly blending historic integrity with contemporary comforts. Guests will find spa-like ensuite baths in every room, featuring Carrara marble, custom fixtures, and sleek walk-in showers—a nod to modern indulgence without sacrificing classic charm. The 19 redesigned rooms, including the Grand Harborview King with its private balcony and fireplace, exude an intimate, serene luxury. Expanded outdoor gathering spaces now offer even more opportunities for guests to soak in the island’s ambiance, whether sipping coffee at sunrise or toasting the golden hour over Nantucket Harbor. “This reopening marks a significant mile- stone, not just for Veranda House, but for the entire Nantucket community. We are deeply thankful for the community’s unwavering support in bringing this iconic property back to life,” says Paul Hitselberger, EVP of Operations for TPG Hotels & Resorts. The Veranda House is not just a recon- struction—it’s a resurrection, a tribute to Nantucket’s ability to endure, evolve, and enchant. Its doors reopen as a beacon of timeless hospitality, welcoming travelers to a place where history is honored, and every detail—from the breezy verandas to the handcrafted interiors—tells a story. For those who love Nantucket, the Veranda House is a homecoming. Images courtesy of The Veranda House.